Chicken Enchiladas with Green Chili Sauce

Curb your craving for Mexican food with these amazing enchiladas!  If the green sauce doesn’t scare you away these could become one of your favorites.  I know I’ll definitely make them again, both Jason and I LOVED them!

Green Chili Sauce

1 cup corn

1 4oz. can green chilies

1 cup fresh cilantro

1/3 cup heavy whipping cream

salt and pepper

Pulse in a food processor until smooth.  I used a blender and it worked just fine.  Set aside for later use.

Filling

2-3 chicken breasts, boiled and cut up

1 T olive oil

1/3 cup chopped green pepper

1/3 cup chopped onion

1 clove garlic, minced

3/4 cup salsa

2 tsp chili powder

1 ½ tsp cumin

1 tsp oregano

salt and pepper

shredded cheese- as much or as little as you like

In a frying pan sauté green pepper, onion, and garlic in olive oil until cooked.  Add chicken, salsa, and spices.  Heat through.  

Assembly

You will need 6 large flour tortillas or 10 small ones; I used small ones.  Grease a 9x13 baking dish and preheat oven to 350 degrees. 

Spoon chicken mixture down the middle of a tortilla.  Sprinkle with cheese.  Roll and place seam side down in the greased baking pan.  When finished spoon green chili sauce on top of each enchilada.  Sprinkle all with cheese.

Cover pan and bake for 30 minutes.  Uncover and bake for an extra 5-10 minutes or until tops are golden. 

Make up some Spanish rice and black beans to serve as a side.  Top with avocado and cilantro!